ORIGINAL RANCH SPINACH DIP
This crowd-pleasing appetizer features a hollowed-out loaf of French bread filled with a creamy mixture of sour cream, spinach, water chestnuts, and Hidden Valley® Original Ranch® Seasoning Mix.
Provided by Hidden Valley Ranch
Categories Trusted Brands: Recipes and Tips Hidden Valley®
Time 1h
Yield 10
Number Of Ingredients 6
Steps:
- Stir together dips mix, sour cream, spinach and water chestnuts. Chill 30 minutes or until just before serving.
- Cut top off the bread and remove center (using firm bread pieces as dippers). Fill bread bowl with dip. Serve with cubed bread and vegetables.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 22.7 g, Cholesterol 20 mg, Fat 10.3 g, Fiber 2.4 g, Protein 6.2 g, SaturatedFat 6.1 g, Sodium 264.2 mg, Sugar 1.9 g
RANCH SPINACH SALAD
I rely on packaged greens and a handful of other ingredients, so it comes together in no time.-Kelly Olson, Moab, Utah
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large salad bowl, combine the spinach, red pepper, cheese, olives and onion. Add dressing; toss to coat.
Nutrition Facts :
MAKE-AHEAD SPINACH AND MUSHROOM BREAKFAST SANDWICHES
We've turned the classic spinach and mushroom omelet into a delicious breakfast sandwich that you can enjoy anytime. The trick is to bake the "scrambled" eggs in the oven, and then cut out rounds for each sandwich that you can then freeze.
Provided by Food Network Kitchen
Time 35m
Yield 6 sandwiches
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. Spray a 9-by-13-inch baking pan with nonstick cooking spray or grease with butter.
- Heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until wilted and beginning to brown; about 5 minutes. Add the spinach, 1 teaspoon salt and a few grinds of pepper. Cook until spinach just begins to wilt, stirring occasionally, about 2 minutes. Remove pan from heat and set aside to cool.
- Whisk the eggs, milk, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Gently whisk in the cooled mushroom mixture, then pour the egg mixture into the prepared pan. Bake until puffed and set, 15 to 20 minutes. Remove from the oven and let cool.
- Place the English muffins cut-side up on a baking sheet and brush with some butter if using. Bake until slightly toasty, 3 to 4 minutes.
- Once the eggs are cool enough to handle, use a large round biscuit cutter (about 3 3/4 inches in diameter) or the rim of a juice glass to cut out 6 rounds of egg. (For ways to use the leftover egg scraps, see Cook's Note.) Using an offset spatula or a butter knife, remove each egg round from the pan and place on bottom half of an English muffin. Top each with a slice of Swiss cheese and the other muffin half. Wrap each sandwich individually with aluminum foil, put in a resealable plastic bag and freeze up to 1 month or refrigerate for up to 1 week.
- To reheat, unwrap a sandwich and place on a paper towel on a microwave-safe dish. Microwave 1 to 1 1/2 minutes, until the cheese is melted and eggs are warmed through. Alternatively, thaw a foil-wrapped frozen sandwich overnight in the refrigerator, then bake in a 425-degree F oven until warmed through and the cheese is melted, about 10 minutes.
ORIGINAL RANCH SPINACH DIP
Provided by Food Network
Time 5m
Number Of Ingredients 6
Steps:
- Stir together dips mix, sour cream, spinach and water chestnuts. Chill 30 minutes or until just before serving. Cut top off the bread and remove center (using firm bread pieces as dippers). Fill bread bowl with dip. Serve with cubed bread and vegetables.
PASTA ROUNDS WITH SPINACH-RICOTTA MOUSSE
Steps:
- In a food processor fitted with the steel blade, puree the ricotta, mascarpone, and half the spinach. Transfer to a medium mixing bowl and reserve.
- In a small skillet or saucepan, melt the butter. Saute the remaining spinach just until wilted, 2 to 3 minutes. Coarsely chop and let cool.
- In a small skillet, toast the pine nuts over medium heat, stirring constantly, about 2 minutes. Cool and fold into the cheese mixture with the cooled spinach, mozzarella, goat cheese, egg, salt, and pepper. Adjust the seasoning, to taste, and set the mousse aside.
- Cut the pasta dough into 4 pieces. On a surface dusted lightly with flour, with a pasta machine or by hand, roll out the first piece to a rectangle 20 inches long and 4 inches wide, keeping the remaining dough covered until needed. Trim the rectangle as needed to even the sides. Spread 1/4 of the mousse over the lower part of the length of the dough. Roll the dough over the filling, enclosing it completely, forming a 20-inch by 1-inch pasta roll. Cut the roll into approximately 1-inch pieces, yielding 20 slices. Repeat with the remaining dough and mousse.
- Preheat the oven to 375 degrees F.
- Melt the 2 tablespoons of butter and brush 8 (4-inch) tart pans with the butter. Arrange 10 of the pasta slices in a circle, cut-side up, in each pan (it will be a tight squeeze, but it can be done) and sprinkle each circle with grated Parmesan. Set the pans on a baking tray for easier handling and bake for 15 minutes. Invert each of the pasta rounds out of the tart pans onto the tray and continue to bake until both sides are golden brown. This should take another 15 to 20 minutes. The pasta will be crisp.
- To serve, heat the Tomato Garlic Basil Sauce, and spoon a little in the center of each of 10 warmed plates. Set 1 of the rounds on the sauce and serve immediately. Pass the remaining sauce in a small bowl.
- In a food processor fitted with the steel blade, combine the flour, egg yolks, salt, olive oil, and 2 tablespoons of water. Process until the dough begins to hold together, then stop the machine, and pinch the dough to test it. If it's too dry, add up to 1 more tablespoon of water and process until it forms a moist ball. Turn out on a lightly floured smooth work surface and knead by hand, until a smooth ball is formed. Loosely wrap in plastic wrap and let rest at room temperature for 30 minutes to 1 hour.
- Cut the dough into 4 equal pieces. Keep the other pieces covered in plastic while you roll out 1 piece at a time, by hand with a rolling pin or through the rollers of a pasta machine, stretching the dough to the desired thickness.
- If using a pasta machine, set the rollers at the widest opening. Flatten the first piece of dough into a thick strip no wider than the machine, to enable it to pass through the rollers. If necessary, dust the pasta very lightly with flour. Run the pasta through the machine. Fold in thirds, crosswise, and run through the machine again. Repeat this procedure at least twice more, or until the dough is smooth and somewhat elastic. Set the machine to the next smaller opening and run the dough through the rollers.
- Continue rolling and stretching the dough, using the smaller opening each time, until the next to the last or the last opening is reached, dusting lightly with flour only as necessary. (The strip of dough will be long. If you don't have enough space on your worktable, halfway through the rolling process cut the strip of dough in half and continue to work with each piece separately, keeping the unused dough covered).
- Adjust the cutting mechanism to the desired width, cut the noodles, and allow them to dry before cooking. A convenient way to dry pasta is to arrange the cut pasta on a pastry tray sprinkled with flour, preferably semolina flour. As 1 layer is completed, sprinkle flour over the noodles, place a piece of parchment paper over them, and continue layering with noodles and flour. Dry for at least 15 to 20 minutes.
- Repeat with the remaining pieces of dough.
- Prepare the herb tea: In a very small saucepan, bring 1/2 cup water to a boil. Add the herbs and bring back to a boil. Lower the heat and reduce to 1/4 cup. Remove the pan from the heat, cover, and let steep for 15 minutes. Cool.
- In a food processor fitted with the steel blade, combine the flour, egg yolks, salt, olive oil, and herb tea. Process until the dough begins to hold together, then stop the machine, and pinch the dough to test it. If it's too dry, add 1 tablespoon of water and process until it forms a moist ball. Turn out on a lightly floured smooth work surface and knead by hand, forming a smooth ball. Loosely wrap the dough in plastic wrap and let rest at room temperature for 30 minutes.
- Cut the dough into 4 equal pieces. Keep the other pieces covered in plastic while you roll out 1 piece at a time, by hand with a rolling pin or through the rollers of a pasta machine, stretching the dough to the desired thickness.
- If using a pasta machine, set the rollers at the widest opening. Flatten the first piece of dough into a thick strip no wider than the machine, to enable it to pass through the rollers. If necessary, dust the pasta very lightly with flour. Run the pasta through the machine. Fold in thirds, crosswise, and run through the machine again. Repeat this procedure at least twice, or until the dough is smooth and somewhat elastic. Set the machine to the next smaller opening and run the dough through the rollers.
- Continue rolling and stretching the dough, using the smaller opening each time, until the next to the last or the last opening is reached, dusting lightly with flour only as necessary. (The strip of dough will be long. If you don't have enough space on your worktable, halfway through the rolling process cut the strip of dough in half and continue to work with each piece separately, keeping the unused dough covered).
- Adjust the cutting mechanism to the desired width, cut the noodles, and allow them to dry before cooking. A convenient way to dry pasta is to arrange the cut pasta on a pastry tray sprinkled with flour, preferably semolina flour. As 1 layer is completed, sprinkle flour over the noodles, place a piece of parchment paper over them, and continue layering with noodles and flour. Dry for at least 15 to 20 minutes.
- Repeat with the remaining pieces of dough.
- In a medium saucepan, heat olive oil. Over medium-high heat, saute the onion just until wilted, 4 to 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste, and then the tomatoes, cook 2 or 3 minutes, and pour in the chicken stock. Reduce until the sauce thickens, 15 to 20 minutes. Strain into a clean saucepan.
- Cut the basil leaves into a chiffonade* and stir into the sauce. Whisk in the butter, piece by piece, and season, to taste, with salt and pepper. Keep warm.
RANCH SPINACH ROUNDS
I adapted NurseDi's Spinach and Cheese Puffs to my tastes. My guests absolutely loved them and wanted the recipe!
Provided by love4culinary
Categories Vegetable
Time 3h15m
Yield 30 rounds, 6 serving(s)
Number Of Ingredients 13
Steps:
- Put chopped onion, frozen spinach, and 1/4 cup water in a saucepan and bring to a boil.
- Put lid on, reduce heat, and simmer approximately 6-8 minutes.
- Drain thoroughly; no water should remian.
- In a bowl, combine eggs, parm cheese, cheddar cheese, ranch dressing, butter, garlic paste, chile powder, worcestershire sauce, and salt.
- Add spinach mixture.
- Mix thoroughly.
- Add corn muffin mix, and mix well.
- Cover with plastic wrap, and refrigerate at least 2 hours.
- Preheat oven to 350 degrees.
- Take out of the refrigerator, and roll into 1 inch balls and place on a baking sheet lined with parchment paper.
- Bake in preheated oven for 15 minutes.
- Take out of the oven and serve!
Nutrition Facts : Calories 480.4, Fat 32.4, SaturatedFat 12.9, Cholesterol 120, Sodium 1200.4, Carbohydrate 33.6, Fiber 4.5, Sugar 10.3, Protein 14.8
More about "ranch spinach rounds food"
ORIGINAL RANCH SPINACH DIP BREAD BOWL - TAKE TWO TAPAS
From taketwotapas.com
Reviews 9Calories 317 per servingCategory Savory Dips And Spreads
- Mix the spinach dip by combining the sour cream, water chestnuts, spinach, and ranch seasoning.
- Trim the top of the bread bowl by cutting at a 45 degree angle around the top being careful not to cut all the way to the bottom.
95 WAYS TO USE UP A BAG OF FRESH SPINACH I TASTE OF HOME
From tasteofhome.com
THE BEST EASY RANCH SPINACH DIP RECIPE – OUR PARTY …
From clarkscondensed.com
VEGETARIAN SPINACH SANDWICH - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
20 SPINACH RECIPES THAT ARE SURE TO SATISFY - FOOD NETWORK
From foodnetwork.com
Author By
OUR BEST RANCH RECIPES – PRIMAL KITCHEN
From primalkitchen.com
SPINACH DIP WITH RANCH PACKET RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SPINACH RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
PC® PLANT BASED | PC.CA
From presidentschoice.ca
SPINACH 101: NUTRITION FACTS AND HEALTH BENEFITS
From healthline.com
BAKED RANCH PASTA WITH CHICKEN AND SPINACH - LISA G COOKS
From lisagcooks.com
ORIGINAL RANCH SPINACH DIP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SPINACH RANCH ROLLUPS RECIPE - FOOD.COM
From food.com
BAKED GOAT CHEESE SALAD RECIPE - ALICE WATERS - FOOD & WINE
From foodandwine.com
BEST SUPER BOWL PARTY RECIPES: ORIGINAL RANCH SPINACH DIP - PEOPLE
From people.com
SPINACH RANCH DIP - FORKS OVER KNIVES
From forksoverknives.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love